How This Recipe Came Together
This recipe started the same way a lot of my recipes do—I had six ears of fresh sweet corn and a package of Boursin cheese that needed to be used. I wasn’t looking to reinvent creamed corn. I just wanted to make something that celebrated fresh summer corn while putting that Boursin to good use.
As it turned out, they were made for each other. The garlic and herbs in the cheese melt into a creamy sauce without overpowering the sweetness of the corn. A splash of buttermilk keeps everything light, while a little red wine vinegar and hot sauce brighten the flavors just enough to make every bite taste fresh.
A Few Simple Ingredients Make All the Difference
This recipe only has a handful of ingredients, which means each one matters. Fresh corn is the star, and the Boursin creates the creamy sauce without needing flour or a heavy cream base.
The red onion adds sweetness, while the optional jalapeño brings a mild warmth without making the dish spicy. The vinegar and hot sauce aren’t there to make the corn taste acidic or hot—they simply balance the richness of the cheese and make the natural sweetness of the corn stand out even more.
One tip I never skip is scraping the cobs after cutting off the kernels. That sweet corn milk is packed with flavor and helps create an even creamier sauce naturally.
A Side Dish Worth Making All Summer
Some side dishes quietly sit on the table, while others disappear before the main course is finished. This one definitely falls into the second category.
Serve it with grilled steaks, burgers, pork chops, barbecue chicken, or roasted chicken while fresh corn is in season. It’s simple enough for a weeknight dinner but special enough to earn a spot on the holiday table, too. If you happen to have fresh corn and a package of Boursin in the refrigerator, I think you’ll be just as glad as I was that you put the two together.
Boursin Creamed Corn
Ingredients
- 6 ears fresh sweet corn, kernels removed
- 2 tbsp butter
- 1/2 medium red onion, finely diced
- 1/2 tsp kosher salt
- 1/2 tsp white pepper
- 2 tsp red wine vinegar
- 1 tsp hot sauce, or to taste
- 1 (5.2-ounce) package Garlic & Fine Herbs Boursin cheese
- 1-3 tbsp buttermilk
- 1 small jalapeño, finely diced (optional)
Instructions
- Melt the butter in a large skillet over medium-low heat. Add the red onion and, if using, the jalapeño. Cook for 5 to 6 minutes, stirring occasionally, until softened but not browned.Increase the heat to medium and stir in the corn, kosher salt, and white pepper. Cook for 3 to 4 minutes, stirring frequently, until the corn is hot and just beginning to become tender.Add the red wine vinegar and hot sauce. Cook for 1 minute, allowing the vinegar to mellow and the flavors to come together.Reduce the heat to low and add the Boursin cheese. Stir until completely melted and evenly coats the corn.Stir in 1 tablespoon of buttermilk. Add additional buttermilk, 1 tablespoon at a time, until the creamed corn reaches your desired consistency. Taste and adjust the seasoning before serving.